4.3 from 138 votes
Cherry Tomato Focaccia
Cherry Tomato Focaccia is a flavorful, rustic Italian bread made with a rosemary-infused yeast dough, topped with halved cherry tomatoes and sprinkled with coarse sea salt. The dough rises to a soft, airy texture before being dimpled and baked to a golden crust. The tomatoes add bursts of juicy sweetness, balanced by fragrant rosemary and olive oil.
Prep Time
5 mins
Cook Time
45 mins
rising
1 hr
Total Time
1 hr 50 mins
Servings:
20
servings
Calories:
124 kcal
Course:
Bread
Cuisine:
Italian
Ingredients
- 4 cups all-purpose flour or bread flour
- 2 1/4 tsp dry active yeast instant or regular, 1/4 ounce packet
- 2 tsp salt kosher or sea salt, plus more for sprinkling
- 2-3 Tbsp rosemary leaves fresh, roughly chopped, plus extra for top of bread
- extra virgin olive oil
- 2 cups water warm, not hot
- 1 pint cherry tomatoes sliced in half
Instructions
- Put the flour, yeast, salt, and rosemary in the bowl of a stand mixer (you can also do this by hand) and mix to combine.
- With the mixer on low add the water and 2 tablespoons of the olive oil, mixing until a soft wet dough forms. It will be sticky.
- Cover and let rise for 40 minutes to an hour in a warm place. It should be puffed up slightly.
- Meanwhile preheat the oven to 425F
- Turn the dough out onto a well oiled half sheet pan. You can line it with parchment paper or a silicone mat if you like to prevent sticking. Note: if your dough seems excessively sticky you can fold in a tablespoon of flour to make it easier to handle. Use your fingers to press it out to a large rectangle. I like to fill the pan, but you can make it a little smaller too. You can flour your fingers if it helps to ease the dough into shape.
- Put some olive oil in a small bowl and dip your fingers into the oil, and then poke little indents all over the bread, leaving little pools of oil. Do this all over the surface. Don’t skimp; this will result in great flavor after the bread is baked.
- Arrange the tomatoes across the top, cut side up, pressing them into the dough slightly, then scatter more chopped rosemary leaves evenly across the surface. Sprinkle sea salt over all.
- Bake for 35-40 minutes or until golden and crusty.
- Remove the bread from the pan to cool on a rack. Feel free to enjoy while warm!
Cup of Yum
Notes
- Use smaller cherry tomatoes when possible, as they cook evenly and complement the focaccia size.
- If only larger cherry tomatoes are available, halve them before placing cut side up on the dough for best roasting results.
Nutrition Information
Calories
124kcal
(6%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Sodium
236mg
(10%)
Potassium
91mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
122IU
(2%)
Vitamin C
5mg
(6%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 servings
Amount Per Serving
Calories 124
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 236mg | 10% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.